This week’s multi-day meal is pot roast, which is perfect since this week is the first full week of Fall. Pot roast, with its rich broth and hearty vegetables, is an ideal meal for cooler evenings or for those craving a touch of Autumn. What I really like about this recipe is how versatile it is. You can change up the sauce, add your favorite vegetables or more or less of the vegetables in the recipe. I also like that this pot roast is done in the oven. I don’t know why, but I don’t like roasts cooked on the stove top. It just seems wrong to me. This recipe takes about 30 minutes to prep (mostly chopping the vegetables) and 2 hours to roast.
- 5-6 pounds beef roast (chuck roast, round roast, rump roast, etc.)
- 1 medium yellow onion, cut into wedges
- 3 carrots, chopped
- 3 stalks of celery, chopped
- 7 Yukon gold potatoes, quartered
- 2 large sweet potatoes, peeled and chopped
- 1 can of tomato juice
- 1 package beefy onion soup mix
- 3/4 cup of water
- 3 TBS Worcestershire sauce
- 1 TBS basil
- 2 tsp garlic powder
- salt and pepper to taste
- Preheat oven to 325 degrees
- Heat oil in a large pan
- Brown the roast(s) on all sides in the pan and then place in roasting pan
- Combine tomato juice, soup packet, water, Worcestershire sauce, basil, garlic pepper and salt and pepper
- Pour sauce over meat
- Cover pan with foil and roast for 1 hour
- After an hour, add vegetables to the pan
- Recover pan with foil and roast for another 45-60 minutes (depending on the amount of vegetables you have. I find that a full 60 minutes works well for my oven)
- Slice and serve!
What are your favorite pot roast recipes?